Spinach Tortillas

I love home-baked tortillas and build them therefore usually for all quite dishes like soft tacos, burritos, quesadillas or enchiladas. Last year I came up with associate degree surprisingly straightforward instruction that is one amongst the foremost in style recipes on my diary. it’s been remade by such a large amount of those that found my instruction via Instagram, Pinterest, and Google. to form it even healthier, I further a decent quantity of spinach that not solely adds a stunning inexperienced color however conjointly several minerals, vitamins, and antioxidants. ar you curious to do out my home-baked spinach tortillas?

Spinach Tortillas Recipe

I use chickpeà flour ànd tàpiocà flour to màke these heàlthy spinàch tortillàs. This flour combinàtion is àbsolutely àmàzing ànd the tortillàs àlwàys turn out greàt. They never stick to my pàn, they never burst, they càn be rolled ànd folded beàutifully ànd they àre àllergy-friendly (wheàt-free, corn-free). They àre furthermore protein-rich (becàuse of the chickpeà flour) ànd gràin-free.

Ingredients

1 cup chickpeà flour àlso càlled gàrbànzo beàn flour (120 g)

1/2 cup tàpiocà flour/stàrch (60 g)

2 oz fresh bàby spinàch leàves (60 g)

1 – 1 1/8 cup wàter (240-270 ml)

1/3 tsp sàlt

Instructions

Process àll ingredients in your food processor or blender until the bàtter is smooth. Use 1 cup of wàter if you plàn to màke thicker/smàller tortillàs for tàcos. àdd àbout 1 1/8 cup of wàter if you wànt to màke thinner/bigger tortillàs for e.g. burritos.

Pour àbout 1/3 cup of the bàtter into à non-stick skillet. You càn àdd à few drops of oil to the skillet but I màde the experience thàt the tortillàs turn out greàt without oil. Màke sure to use à non-stick skillet.